Best Parmesan Roasted Red Pepper Chicken for Cozy Nights Recipe
A comforting and creamy Parmesan Roasted Red Pepper Chicken pasta featuring tender seared chicken, roasted red peppers, and a luscious garlic cream sauce. This dish combines bowtie pasta with a rich blend of Parmesan cheese, cream cheese, and aromatic herbs for a perfect cozy night meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
Pasta
- 12 oz bowtie pasta (Use gluten-free pasta for a gluten-free version)
Chicken
- 1 lb boneless skinless chicken breast, sliced thinly
- Salt & black pepper, to taste
- 1 tsp garlic powder
- 1 tbsp olive oil
Sauce
- 2 tbsp butter
- 4 cloves garlic, minced
- ½ cup roasted red peppers (jarred or homemade)
- ¾ cup heavy cream
- 2 oz cream cheese
- ¾ cup grated Parmesan cheese
- ½ tsp Italian or Southern herb blend
Garnish
- Fresh parsley or basil
- Red pepper flakes or balsamic drizzle (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a rolling boil. Add the bowtie pasta and cook according to package instructions until al dente, about 10–12 minutes. Reserve ½ cup of pasta water before draining and set pasta aside.
- Sear Chicken: While pasta cooks, season the thinly sliced chicken breast with salt, black pepper, and garlic powder. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken pieces and cook for 6–7 minutes until golden brown and cooked through with a nice sear. Remove chicken and set aside.
- Prepare Sauce Base: In the same skillet, melt 2 tablespoons butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Stir in roasted red peppers and warm through.
- Create Cream Sauce: Pour in ¾ cup heavy cream and add cream cheese, stirring continuously until the mixture is smooth and creamy.
- Incorporate Cheese and Herbs: Sprinkle in ¾ cup grated Parmesan cheese and ½ teaspoon Italian herb blend. Stir gently until cheese melts and sauce thickens, melding the rich flavors.
- Combine Pasta and Chicken: Return the seared chicken to the skillet along with the drained pasta. Toss to coat the pasta and chicken evenly in the creamy sauce. Add reserved pasta water gradually if the sauce is too thick to reach desired consistency.
- Serve and Garnish: Plate the dish piping hot and garnish with fresh parsley or basil. Optionally, add red pepper flakes for heat or a balsamic drizzle for a tangy finish. Serve immediately for a cozy, satisfying meal.
Notes
- For a gluten-free option, substitute regular bowtie pasta with gluten-free pasta.
- Thinly slicing the chicken breast ensures even cooking and a tender bite.
- Use jarred roasted red peppers if homemade are not available—both work well.
- Adjust red pepper flakes or balsamic drizzle to taste for extra spice or acidity.
- Reserve pasta water to thin the sauce if it becomes too thick after cheese incorporation.
